Step
into the tranquil beginnings of my journey in Kota Kemuning two decades ago,
where amidst the calm, a yearning for vitality stirred. With my spouse often
away, I craved solace and purpose. Balancing academia and domesticity, the idea
of crafting a blog and delving into culinary ventures beckoned.
Yet, it was the sight of the barren plot
outside my home that ignited an insatiable desire for lush greenery. Having
only dabbled in indoor plants before, the notion of gardening felt foreign.
However, the vast potential of this newfound space sparked an intense passion
within me.
A couple of years ago, I grew long beans, but
unfortunately, their lifespan is only about 4 months, so you need to replant
them to continue harvesting. I didn't get around to replanting them back then,
but now I've started growing them again. The plants are slowly coming up, and
I'm hopeful for a good harvest for my cooking. In the meantime, I buy them, and
they are quite affordable (VEGETARIAN TOFU RENDANG). Long beans are a favorite in my household.
I cook them in
Indian style (VEGETARIAN DEVIL/DEBEL CURRY), but for a quick Chinese-style dish, stir-frying is the way to go.
This recipe is quite simple, and as someone who cooks Chinese dishes regularly,
I always keep peanut oil, sesame oil, and soy sauce on hand. Szechuan
peppercorns, available at Chinese grocers, also last a long time and should be
stored in the fridge.
Difference Between Day Cream and Night Cream Understanding
the difference between day and night creams is key to choosing the right
product for your skin’s needs. Day creams are typically designed with SPF and
antioxidants to protect against sun damage and pollution. They’re lightweight,
quickly absorbed, and provide hydration without leaving a greasy finish.
Night creams,
on the other hand, are richer and focus on repairing and nourishing your skin.
They often contain ingredients like retinol and peptides to restore and
rejuvenate your skin overnight, without SPF since sun protection is unnecessary
during sleep.
It’s always amusing, or maybe just expected, that
among a group of ten Indians, only one or two might indulge in pork. It doesn’t
exactly ruffle my feathers, but dining out with them can be quite the
adventure, as they tend to steer clear of any place serving pork dishes. This
tendency is especially strong among the older crowd, although the younger
generation is more open to pork.
Interestingly,
those who shy away from pork (CHINESE PORK CHOPS RECIPES) often have a hard time explaining why. Some claim
it's because pork is “unclean,” others cite religious reasons, and many just
stick to what their parents did, continuing a long-standing tradition. Indians
generally prefer the familiar over the exotic, which is a bit of a contrast to
my own adventurous palate. Dining out with them often involves a careful check
of their preferences and, amusingly, a lot of fuss over trivial matters, even
though they brag about dining at Jamie Oliver’s or Gordon Ramsay’s spots. Oh,
the irony.
I've dined at several exclusive German restaurants,
where the cost is a bit steep, but worth it for an occasional indulgence. My
favorite dishes are the German sausages and pork knuckles (CHINESE HERBAL PORK SOUP), typically served
with potato salad, a fresh salad, and either Rotkohl (braised red cabbage),
Weißkohl (fermented green or white cabbage), or Sauerkraut (sautéed green or
white cabbage). I sometimes buy German sausages to grill at home, pairing them
with crouton salad (TURKISH CARROT YOGURT SALAD), cheese, and whatever sauce I have on hand.
Tomyam
- a name that resonates with food lovers worldwide, synonymous with the bold,
unmistakable flavors of Thai cuisine. It's a culinary journey I've savored for
years, honing my skills after exploring every nook and cranny of Thailand's
diverse gastronomic landscape.
From the bustling streetside stalls to the
refined elegance of upscale eateries, Thailand's culinary scene offers a
spectrum of delights. Yet, amidst the array of options, one dish stands out -
Tomyam. Its fiery spiciness can be a challenge to stomach at times, but oh, the
rewards are worth it.
While Indian cuisine often relies on turmeric
powder, Malay dishes make use of fresh turmeric. Fresh turmeric is the raw form
of the spice, which is later dried and ground into powder for Indian recipes. (SPINACH TURMERIC). The flavor and aroma of fresh turmeric differ significantly from its powdered
counterpart. Fresh turmeric imparts a bright, earthy, and peppery taste with a
hint of ginger, while turmeric powder offers a more concentrated, warm, and
slightly bitter flavor. Fresh turmeric’s aroma is vibrant and pungent with a
subtle citrusy note, whereas the powder has a deeper, more intense earthy
scent (VEGETARIAN TOFU RENDANG).
From
Kullu Manali (KULLU MANALI MAJESTY) to Chandigarh. India's first planned city, Chandigarh stands as a
testament to modern urban design and efficiency. Renowned for its
well-organized sectors, lush greenery, and wide avenues, Chandigarh blends
functionality with aesthetic charm. Designed by Swiss-French architect Le
Corbusier in the 1950s, the city boasts clean, tree-lined streets, serene
parks, and distinctive architecture. Chandigarh serves as the capital of both
Punjab and Haryana states, fostering a vibrant cultural scene alongside its
administrative importance. As a model of sustainable urban living (HOKKAIDO WINTER TIME), Chandigarh
continues to offer a tranquil yet dynamic environment (SURAKARTA HEARTBEAT & BOROBUDUR ETERNAL LEGEND).
During the six-hour journey, we
encountered unexpected challenges. Several tour members fell ill with stomach
upset, vomiting, nausea, and fever. Despite their boasts of extensive travel
experience across India, they were unprepared for the winding mountain roads, plus,
I reckon it’s the effects of late-night meals followed by over-eating again at breakfast
buffet. This lack of foresight led to unscheduled stops for fresh air and
medical assistance, disrupting the journey. Some had to visit the doctor while
others waited on the coach.
Next
on our itinerary was Kullu Manali (SHIMLA ESSENCE OF HIMALAYSAN GEM). After a comfort break and lunch, we arrived
at the Westin Hotel and Resort in Manali past 10 PM. Declining the late dinner,
I headed straight to my room and was impressed by its cleanliness and comfort.
A refreshing shower marked the end of my day before bedtime. The buffet
breakfast the next morning wasn’t remarkable but provided the necessary fuel for
our activities at Rohtang Pass (HOKKAIDO WINTER LUST).
Rohtang Pass, nestled in the majestic
Himalayas at an altitude of about 3,978 meters, holds significant historical (VARANASI SACRED GANGES) and geographical importance. It has served as a crucial trade route since
ancient times, connecting the lush Kullu Valley to the arid Lahaul and Spiti
Valleys. The name Rohtang translates to "pile of corpses" due to its
challenging terrain and unpredictable weather, which historically made it a
difficult passage. Today, Rohtang Pass offers breathtaking vistas of
snow-capped peaks, glaciers, and alpine meadows.
Once
I dismounted from the horse (SHIMLA - CAPTURING NATURE'S LOVE), the guide shared his number for arranging the ride
back down the hill. After waiting for ten minutes and seeing no sign of the
rest of my tour group who had opted for the ride, I decided not to wait any
longer. I paid the entrance fee and began my trek up the uneven path.
As I
ascended, the challenge became evident - each step tested my endurance and leg
strength. Halfway through, I found myself questioning whether to push forward
or turn back. Despite the struggle, I continued, passing stalls selling various
local products on both sides of the path (PRETORIA MOMENTS & CAPE TOWN MAGIC).
While my interest in shopping wasn't
particularly high, the allure of local bites and drinks was hard to resist.
However, observing food vendors handling items without gloves in such a dusty
environment gave me pause. The lack of covering for the food at these stalls
added to my concern.
My walk eventually brought me to what seemed like the viewpoint (KATAGARAMA SRI LANKA) at Mahasu Peak, where I hoped to catch an overview of Kufri or even Shimla. However, the area was packed with locals who showed no signs of moving. Waiting for my turn seemed futile, especially considering the time constraint to rejoin my tour group, so I decided to return to where my guide was supposed to meet me.
After waiting for 20 minutes with no response to my calls, he finally appeared, casually taking photos as I called the horse "Darling." He corrected me, revealing the horse's name as "Raku." Oh, the innocence of it all! I thanked him profusely with a namaskar and a token before we embarked on the ride downhill.
Back
in the van, we switched vehicles midway and eventually reached Jakhu Road by
4:30 pm, missing out on visiting the Shri Hanuman Mandir and Christ Church as
per our itinerary. Despite this, hunger was gnawing at me after climbing steep
steps, and all we could find was Cafe Under Tree. Quite a surprise! Famished,
we indulged in a mix of Western and Indian vegetarian dishes - Mushroom Fried
Rice, Vegetarian Biryani, and Manchurian Kofta - all delicious and reasonably
priced.
Satiated,
we returned to the hotel where the experience of bucket bathing added a
nostalgic touch to our day. Seated on a stool, filling the bucket and using the
scoop brought back memories of simpler times, reminiscent of my childhood in
Jalan Chan Ah Thong Brickfields government quarters. A classic way to end my
adventurous day in Shimla.
Waking
up (UTTAR PRADESH), oh-my! I realize that I am in Shimla. Shimla is like a love name for me,
just like how I felt when I was in Jaipur and also Agra. Shimla, nestled in the
serene hills of Himachal Pradesh, holds significant historical importance as
the former summer capital of British India. Established in the early 19th
century, it served as a pivotal center of colonial administration and cultural
exchange, reflecting the grandeur of Victorian architecture and British
influence. Today, Shimla stands as a testament to its storied past, attracting
visitors with its cool climate, panoramic vistas of the Himalayas, and a blend
of colonial charm with vibrant local culture. Its enduring appeal lies not only
in its historical significance but also in its role as a picturesque retreat (SURAKARTA HEARTBEAT & BOROBUDUR ETERNAL LEGEND).
Back to India (NEW DELHI & JAIPUR ),
this time to explore Shimla and Chandigarh. On another solo trip, I joined a
tour group with a mix of familiar faces (CHENNAI & MADURAI )and new acquaintances for a 7-day,
6-night adventure. The journey began in New Delhi, where I finally hit the bed
in my room past 1 AM. By 8:30 AM the next morning, we were on our way to
Shimla, embarking on an almost 10-hour road journey. Leaving New Delhi on a
busy Saturday, we faced peak weekend traffic, taking at least an hour to get
onto the roads leading to Shimla (HOKKAIDO WANDERLUST & GALLE SPOTS).
About two
and a half hours later, we stopped for a comfort break at Mama Yadav, Shiva
Dhaba in Babugarh, Uttar Pradesh, which was bustling with people. After a quick
visit to the loo, I opted for a fresh, hot tea in a clay cup instead of sitting
down to eat. The experience of watching the tea being poured into the clay pot
made me grin, and the taste was delightful, transporting me to an ancient time
Devils are in play and in power when it comes to
Portuguese Devil or Debil Curry (EURASIAN PINEAPPLE SALTED FISH CURRY). Why the name? Well, let’s just say the truth
is stranger than fiction. As someone who’s often labeled a “devil” by the more
religiously inclined Indian women, I’ve earned that nickname for being lively,
outspoken, and keeping things spicy in my 60s - unlike those who spend their days
praying, banging their heads on the temple floor, and chanting mantras. I’m
definitely not in that “holier-than-thou” crowd. So, maybe the curry is named
after me, the Devil Ms. Nava! Weeeeeee!
But if you’re
genuinely curious about why it’s called Devil or Debil Curry, I think it’s all
about the fiery spices and bold ingredients that give it its kick (PADA SALTED FISH PICKLE). The flavor
profile is nothing short of explosive, and the vibrant red hue might just be
the devil's favorite color - hot, bold, and totally eye-catching. Over the
years, I’ve whipped up various versions of Portuguese Devil Curry - prawn,
mutton, chicken - and now, I’m bringing you my latest creation: a vegetarian
version. Has anyone else tried a veggie Devil Curry? Who cares! I didn’t bother
to check. Real recipe creators don’t snoop on others’ recipes.
This super easy and healthy
drumstick and egg curry showcases pantry-friendly ingredients that make cooking
a breeze. Packed with nutrition from drumsticks (or moringa sticks), eggs,
yogurt, and spices, this dish is as wholesome as it is delicious. The next time
you spot a moringa tree, don't hesitate to ask for the drumsticks - though they
may not always be freely given! If not, buying them is your next best option,
although fresh drumsticks can sometimes be pricey.
This
Drumstick and Egg Curry is a delightful revelation, as curries are always a
favorite and inherently
It's been ages since I used sun-dried mangoes in my
cooking. Growing up, my mum often used these tangy delights in various dishes.
Sometimes she soaked them to soften, then lightly fried them to serve with rice (LEMONGRASS RICE) and other side dishes. The sour notes always brought immense joy to my palate.
Whenever mum cooked dishes with sun-dried mangoes, I was in food heaven.
Sun-dried
mangoes had slipped from my memory until I recently spotted them at the Indian
grocer. Affordable and full of flavor, these mangoes need to be soaked in water
to soften before cooking. They add delightful sour notes to dishes, especially
traditional curries with potatoes. The combination of sourness, spiciness from
the spices, tender potatoes, the aroma of asafoetida powder, and a drizzle of
gingerly oil creates an indescribable taste sensation.
I have a whole list of things to share with all of
you about lemongrass, or as we call it in our local language, serai. The most
important thing is that I grow them right here in Nava’s Zen. In fact, I have a
few bunches growing now, as I use lemongrass quite regularly in my cooking. One
of the simplest things I do is make lemongrass rice (AROMATIC CUMIN RICE), also known as Nasi Serai (BALINESE FISH SAMBAL) amongst us Malaysians. I have three different recipes to share with you. And
oh, before I forget (VEGETARIAN POTATO SAMBAL), I also grow Thai betel leaves and papaya trees as part of
Nava’s Zen urban gardening.
